| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 8 | Servings | |
INGREDIENTS
| 4 | lb | Pork shoulder; butt or loin [I prefer butt for BBQ] |
| 1 | Bottle (3.5-oz) Liquid Smoke | |
| 2 | c | Chopped onions |
| 1/4 | c | Cider vinegar |
| 1/4 | c | Dark brown sugar; packed |
| 2 | tb | Dusseldorf mustard; spicy brown mustard; or yellow mustard |
| 1 | tb | Dark molasses |
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Liquid hot pepper sauce |
| 3 | tb | Worcestershire sauce |
| 1 | c | Ketchup |
| 1/2 | c | Chili sauce (ketchup type) |
| 1/2 | Lemon; sliced | |
| 1 | tb | Salt; more or less, to taste |
| 1/4 | ts | Freshly ground black pepper |
INSTRUCTIONS
From: stefant@ix.netcom.com (Eric Trimboli) Subject: Wow ! Look its southern BBQ fans... without a Net !!! Aieeeeeeeee !! Date: 21 Jun 1995 16:19:36 GMT To: stefant@ix.netcom.com From: auwen@flare.convex.com (John David Auwen) Subject: Southern Pork BBQ This may come close to what you're looking for. It is oven-cooked "barbeque" (although purists such as myself believe it should be done on a pit using pure hickory, many people don't have the equipment to do it properly). Preheat the oven to 325 degrees F. Put the meat on a rack in a roasting pan, fat side up, and pour the liquid smoke around it. Seal the pan with foil and place it in the oven. Roast for 4 hours, or until it is very tender, turning once. Uncover the meat for the last 30 minutes to brown. [The "authentic" way to do the above step is to smoke the meat in a large, wood-burning pit using pure hickory. If you do it this way you would, of course, leave out the liquid smoke.] Remove the meat from the oven and let it cool. Wrap it in plastic and refrigerate. Pour the pan juices and fat into a glass jar or bowl, cover, and refrigerate. The next day, remove the meat from the refrigerator and remove any extra fat. Pull the meat apart into small shreds. Remove the hardened fat from the pan juices. In a large pot, melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all of the remaining ingredients and 1 cup of the pan juices. Stir well and simmer for 20 minutes over low heat. Add the pulled meat to the sauce and simmer very slowly, uncovered, for 1 hour, stirring frequently. Add more pan juices, or water, if necessary, to keep the meat moist. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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